Prairie Smoke & Spice Big Beef Rub

This mix has been used in competition barbecue for years, including first place brisket at the Canadian BBQ Championships in Whistler, British Columbia. When Prairie Smoke & Spice had the opportunity to confer with Paul Kirk, the Kansas City Baron of Barbecue, the rub recipe was roughly 90% complete. Paul took a bite and suggested that the rub be fine-tuned to the formula that is still used today!Directions: Apply heavily to big cuts of beef. This will help develop that delicious, luscious crust that everyone loves!Featured In RecipesMaui Short RibsRead More